Tania

Mayonnaize

10 minPrep Time

10 minTotal Time

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Ingredients

• 1 Cup water
• 6 Tablespoons (45 grams) chickpea flour
• ¾ Teaspoon savory spice blend
• 1-1/2 Tablespoons freshly squeezed lemon juice
• 2 Teaspoons Dijon mustard
• Pinch of cayenne pepper
• 1/3 Cup of vegetable broth
• 1/2 Potato

How To Make

1. In a small saucepan, bring the water to a boil over medium-high heat.
2. Whisk in the chickpea flour and salt. Cook for 1 minute, whisking constantly. Reduce the heat to medium-low; cook, whisking, for 4 to 5 minutes longer, until thickened. Transfer mixture to a small, heatproof bowl; cover and refrigerate until cold.
3. Transfer the cold chickpea mixture to a food processor or blender. Add the vegetable broth, lemon juice, mustard, and cayenne; process until blended and very creamy. Transfer to a sealable jar or another covered container.
4. Store in the refrigerator for up to 3 months. Use as you would any other mayonnaise or aioli!
5. Variations:
6. Lemon Mayonnaise: Increase the lemon juice to 2 tablespoons and add 1-1/2 teaspoons of finely grated lemon zest when blending all of the ingredients in a blender.